For these sandwiches, you can use any small sweet tomatoes, such as cherry, grape, or pear. In a pinch, you can substitute store-bought flatbread for the sandwich crust. If you do, heat the bread and melt the cheese before filling the sandwiches so they will stay together.
Cooking Light JULY 2003
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Dissolve yeast in 1/2 cup warm water in a large bowl; stir in 1/2 cup flour. Let stand 30 minutes. Add 1/2 cup plus 2 tablespoons warm water, 1 1/2 cups flour, and salt, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 7-inch circle on a lightly floured surface. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Place dough circle in pan. Sprinkle with 3 tablespoons cheese. Cook 3 minutes or until cheese melts and dough is browned on bottom. Repeat procedure with remaining dough and cheese.
To prepare filling, combine tomatoes and remaining ingredients; toss gently to coat. Spoon 3/4 cup tomato mixture into each crust, and fold over.
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